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Thursday, November 30, 2006

Pizza with Minimal Carbs

This is something I make myself; use it as ideas to base your own variations on.


Bread flour
Topping base :
Napoli Sauce
Shredded Mozzarella cheese; purists can use sliced real mozzarella - but shredded is fine for pizza in my opinion.
Grated Parmesan Cheese.

Suggested Toppings

Any or all, in small quantities:

shredded ham or bacon (pre-cook slightly and drain on kitchen paper if you want minimal fat)
pineapple pieces (for the non-diabetic spouse)
sliced mushrooms
sliced capsicum (bell pepper)
chopped olives
sliced onion
sliced tomato
whatever is your favourite
Pastry for four medium or eight individual pizzas.


Base Preparation

Use your favourite bread recipe and make up the standard amount for one loaf, based on 500gm (just over 1 lb) of flour. I usually use a wholemeal flour with added bran and psyllium husk, but use your own.

Let it get to the stage of final rising. I don't use a machine - if you do, don't let it cook! Then pound it down and divide into eight equal portions.

Shape into balls, cover in cling wrap, and freeze for future use.

Pizza for two

Thaw two dough balls and allow to rise until doubled in size.

Take one ball, punch it down, knead a little (I know it's small) and then roll with a rolling pin or similar into a circle. Keep rolling and stretching until you have a thin circle about 8"-10" (20-25 cm) diameter. Spray your tray with olive or canola oil and spread the pastry on it. I know it looks awfully thin; let it sit for at least half an hour in a warm place to rise a little and get a little thicker. It will rise further in cooking. My wife hates anchovies and olives and I can't eat pineapple, which is why I make two 8" pizzas. Of course, you could combine the two dough balls to make a bigger single pizza and share.
Next time I take a picture - I'll clean up a bit more - at least you know it's real:-)

In the meantime, prepare or thaw a cup of Napoli Sauce, prepare your toppings and warm the oven to 200c (390 F). When the pastry is ready, spread the napoli sauce over it. Sprinkle or arrange your toppings on the pizza, finally spread liberally with the mozzarella and sprinkle with the grated parmesan.

Bake for about 15 minutes, checking after 10.

Nutrition details:

For the base only, per dough ball based on "Kitchen Collection" wholemeal bread mix:
Energy 600 kj
Protein 6 gm
Fat Total 2gm, incl .25 gm saturated.
Carbohydrate total 23 gm, including 2 gm sugars.
Dietary Fibre 4 gm (separate, British system).
Sodium 250 mg.
Add fat/protein/carbs for your topping.

Bon Appetit
Cheers, Alan


Ricj\h said...

Hey Alan,

What size do you make your crust? I use 4 oz or 100g for 9 in pizzas and 9 oz for 14" pizzas.

you can check out some of my pizza and everything else at my photo site.


Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

I believe in Karma.
That means I can do bad things to people all day long and I assume they deserve it. --Dogbert

Alan said...

G'day Richard

I use 1/8 of a 500gm (when kneaded and proved) loaf mix, which works out at 62.5gms or a fraction over 2oz to make a 20-25cm or 8"-10" pizza base. As I say in the instructions, I know it's thin - but it works for me and is half the carbs of a 4oz pizza base.

It does take some care to roll and stretch it to that size without tearing, but it's better than just eating the topping and leaving the base.

Anonymous said...

Bedankt voor het schrijven van dit, het was unbelieveably informatief en vertelde me een ton